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This recipe is a good template but there's a few things that I needed to change to make it more to my liking. First, I halved the sugar and it was still quite sweet. Second, I did not pre-roast the nuts. This saved some time and minimized burning them. I have also made this recipe in two different convection ovens, and on both occasions, I had to significantly increase the cooking time to break down the apples (used Gala apples). Because of this, I covered it until the last 30-45 min, otherwise the top started to burn. Finally, I make mine gluten-free. I recommend using gf oat flour (if you tolerate it) rather than gf flour, since the former has a more pleasant taste in this recipe, IMO.

Love this recipe. I thought I made way too much and would have to give it away, but it goes so well warmed with ice cream, and it disappeared quickly! I made the recipe as directed until I saw the blueberries starting to age on the counter, so I threw them in with the apples. And I liked the idea of offsetting the sweetness çomment by adding dried cranberries. Wow...!!! Will make this again!

My go-to apple crisp recipe for years. Quick, easy, tasty. Add 1- 1.5 C of chopped fresh cranberries to apple mixture. Grannys and Fujis both work well. The recipe provides more of the crumbled topping than I can use in a 3 Qt. rectangular dish. There may be a better recipe out there.. but why? This wins.

This is a great crowd pleaser. Went apple picking and needed to use the apples up. Save time ... don't toast the walnuts. Just place them on top. Shhhh, I had to hide some of this batch in the freezer, that is how good it is.

I am eating this as I type. It is perfect. The classic apple crisp without any unnecessary frills. I used a mix of Fuji, Granny Smith, and Braeburn apples. One of the apples did get a little mushy (I think it was the Braeburns) but it gave it a nice mix of textures/flavors. I did forget to add the walnuts to the crumble, so I just sprinkled them on top and then needed to cover with foil part way through so the walnuts didn't burn. When I make it again I will follow the recipe exactly; it doesn't need any alterations. Yum!

Fantastic flavor from a great recipe and fantastic apples from the farmer's market.
I had the same problem as a few others with the crust - it wasn't evenly crispy. I think next time I'll add more butter.. or make sure it's spread out more evenly.

I made two batches of this to sell
at a coffee house and it was a huge
hit. I have to make three batches
next time! I added the finely grated
zest of a lemon (one lemon for each
batch) to my apples (gala) and got
lots of compliments on the wonderful
apple flavor. Also, added a bit of
nutmeg to the topping. I used my stand mixer to mix the topping. It was quick and easy.

The second time I made this recipe I put the crisps into (12) individual ramekins. That was an easy way to serve for a crowd. All the hostress had to do was top the crisps with the ice cream and serve.

This crisp turned out great! I assembled this early in the day and put it in the fridge - baked it after dinner and it came out great - I did need more cooking time than suggested, but I think the apples were probably a pretty firm variety - I was at a family member's house so I don't know what kind they were.

This is an absolutely
delicious, satisfying
apple crisp. However,
the ratio of topping
to apples is a little
heavy on the topping.
I would add more
apples. Since the
granulated sugar was
missing from the
ingredients list, I
added only a couple of
tablespoons of sugar
to the apples--they
were perfect with the
very sweet topping
(though I also reduced
the brown sugar by 1/8
cup). Make sure you
have some ice cream or
whipped cream on hand!

You forgot to add the granulated sugar...it is 1/2 cup to roll the apples and lemon juice with...it makes all the differance in the world...the brown sugar is for the crisp part and should be mixed with the flour and the butter and spices

I keep making this and everytime I get the recipe out I forget that it doesn't give the amount of granulated sugar to add to the apples. I guess I "wing" it everytime. This time I used 1/2 cup of granulated and 1/2 cup of brown sugar and I always cut up more apples than the recipe calls for. I like a really thick layer of apples and they do cook down. Anyway, it always turns out fantastic and I wouldn't change a thing. For the few times per year I consume this it's well worth the calories and fat. I'll work it off with a little more intense workout tomorrow.

Addictive. Due to everyone's barking about the fat content I made a modified version of the topping with 2 sticks of butter, 1/2 cup of brown sugar, 1 cup of flour, 1 scant cup of oats, pecans instead of walnuts (I had them on hand), and spices. Was a freakload of topping - more than enough to appease even those most craving of topping. Healthier too. Was really incredibly good (and fyi, the modified topping I made would make a good cookie too.)